I liked the recipe and I will test it soon ( as soon as I can find decent clams here in the US ). I am not sure though if I have the time to make fresh pasta. In Italy it is easy there are many places where you can buy fresh pasta

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Even with "refridgerator pasta" and chopped clams, with the right herbs/seasonings this probably STILL tastes better than most "Italian restaurants" in the US. (What we have done to Italian food in this country is truly a CRIME. *lol*) Maybe a little white wine and basil?